Saturday, November 8, 2008

My parents are coming to visit us over Christmas so I'm preparing by baking a batch of cookies a week to freeze & bring out when everyone is here. This week I baked Mandelbrot.Mandelbrot is a twice baked Eastern European cookie that is similar to biscotti but not as hard. I had my parents email me the recipe that my family has always used, I can't tell you where it is from other than it was clipped out of a newspaper at one time. I don't think this is a very traditional mandelbrot recipe. The name means almond bread in Yiddish & our recipe calls for walnuts. Most other recipes I've seen for this call for baking soda while ours uses no leavening agent. The biggest difference is that a lot of mandelbrot recipes use lemon zest as a flavoring & ours uses anise seeds. The flavor of anise is what a really love about these cookies. Matt & I were laughing about that as we were baking these cookies because I don't like licorice!These cookies would be great served for dessert with a cup of coffee or a hot cocoa to dip them in.

Anise Mandelbrot

1 c sugar

3/4 c canola oil

3 eggs

3 c all-purpose flour

1/4 t salt

1 t anise seeds

1 c finely chopped nuts (I used half walnuts & half almonds)

Preheat oven to 350 F.

In a large mixing bowl beat the sugar, oil & eggs together on medium speed until well blended. Add in the flour, salt & anise seeds & mix well. Stir in the nuts.

Divide the dough in half & on a cookie sheet form two 12" x 3" loaves three inches apart. Bake for 25 minutes or until golden brown. Remove from the oven & cut the loaves into 1/2-inch slices. Turn the slices on their sides & return to the oven for another 10 minutes. Turn the cookies to the other side & bake another 10 minutes until evenly browned.

I really love your blog! We have belonged to HVF for two seasons now. Every week, we get a delivery and wonder: "What should we do with all this?" Now that I know about your blog, I don't have to wonder: I just cook whatever you're making!

We made the stuffed-kabocha, and it was ridiculously fantastic. We are going to make the chickpea soup this week, as well as the shepherd's pie. Should be good!